3. PREPARE SOME TRADITIONAL CHRISTMAS TREATS
Here are recipes for some tasty treats to prepare for your party. And they're all traditional (people love traditional).
Gingerbread men/women
Eggnog
Roasted chestnuts
Gingerbread men/women
These cookies necessitate a three-hour chilling period, so don't decide to make them at the last minute.
Ingredients:
- 5 cups all-purpose flour
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1½ tsp. ground ginger
- 1½ tsp. ground cloves
- 1 tsp. baking soda
- 1 tsp. ground nutmeg
- 1 tsp. salt
- 2 sticks unsalted butter
- 1 cup sugar
- 2 eggs
- 1 cup molasses
- 2 tbsp. water
You'll also need:
- People-shaped cookie cutters
- Rolling pin
- Icing pens (to draw their little faces)
Directions:
- In a large bowl, mix the butter and sugar until it forms a creamy consistency.
- Add the molasses, eggs, and water, then continue mixing.
- In a separate bowl, mix together the salt, cinnamon, baking powder, ginger, cloves, baking soda, nutmeg, and salt.
- Dump this dry mixture into the wet one and mix.
- Chill the mixture for at least 3 hours in the refrigerator.
- Roll the dough out into a flat disk over a floured surface and use the cookie cutters to cut out shapes.
- Place the cookies an inch apart on a cookie sheet and bake for five minutes at 375° F.
- Decorate the cookies after they've been cooled with fine-tipped icing pens.
Eggnog
We have thoughtfully included directions on how to make alcoholic and non-alcoholic eggnog. You're welcome! (This recipe makes enough for eight small servings.)
Ingredients:
- 6 egg yolks
- ½ cup half and half
- ½ tsp. nutmeg
- ¾ cup sugar
- 1 tsp. vanilla extract
- 2 cups whole milk
for alcoholic eggnog add:
- 1/3 cup bourbon
- 1/3 cup rum
for non-alcoholic eggnog add:
- An extra ½ cup half and half
- 1 tsp. rum extract or ½ tsp. orange extract
Directions:
- Beat the egg yolks, nutmeg, and vanilla in a bowl.
- Heat the milk in a saucepan over low heat until it starts to steam. Ladle one scoop of the milk into the egg mixture bowl, then turn the heat off and slowly pour the egg/milk mixture into the saucepan, stirring the mixture in the pot as you pour.
- Set the heat on low and continuously stir the mixture as it cooks, being careful to keep the bottom from burning.
- Cook for 20 minutes, or until the consistency of the mixture is thick and doesn't run.
- When the mixture ready, pour it into a heat-safe bowl and add all the remaining ingredients.
- Chill the concoction thoroughly before serving.
- Sprinkle some nutmeg on top of each cup for decoration.
Roasted chestnuts
You can roast chestnuts the traditional way (over a fire), or the 21st century way (in the oven). Here's how:
- Thoroughly clean the dirt off of chestnuts with paper towels.
- Cut an X into the shell of each chestnut with a thin, sharp knife.
- If you're using an open fire, place chestnuts in a large pan with the X-ed sides up and cover it, then roast them over the fire for 15 to 25 minutes, or until the shells begin to open.
- If you're using an oven, preheat it to 425° F, arrange the chestnuts on a baking sheet with the X-ed sides up, and bake for 15 to 25 minutes, or until the shells begin to open.
- Let the chestnuts cool a little, peel the shells back, and eat. Try adding a bit of salt for extra flavor.